Best 4 Chocolate Coconut Pots De Creme Recipes

Indulge in a delightful culinary journey with our curated collection of chocolate coconut pots de crème recipes, a symphony of flavors that will tantalize your taste buds. These exquisite desserts showcase a harmonious blend of rich chocolate and luscious coconut, creating a symphony of flavors that will transport you to a tropical paradise. From the classic chocolate coconut pots de crème, a timeless dessert with a velvety texture and decadent taste, to the innovative white chocolate coconut pots de crème, a delightful twist on the traditional recipe, these recipes offer a range of options to suit every palate. Prepare to embark on a culinary adventure as we explore the depths of chocolate and coconut in these delectable pots de crème creations.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE POTS DE CREME

Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

Ingredients

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME

Extra-Bittersweet Chocolate Pots de Crème image

This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.

Provided by Melissa Clark

Categories custards and puddings, dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
Crème fraîche or whipped cream, for serving

Steps:

Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams

CHOCOLATE POTS DE CRèME

Chocolate Pots de Crème image

At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

Steps:

Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

CHOCOLATE COCONUT POTS DE CREME

Chocolate Coconut Pots De Creme image

This is the world's best dessert. I think I've been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen. More than anything else I love chocolate. And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor. Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combination...until now. It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate. If chocolate had a soul, this would be it. From: http://voraciouseats.com/2010/05/14/chocolate-pots-de-creme-the-best-dessert-in-the-world/

Provided by Cake Baker

Categories Dessert

Time 5h10m

Yield 1/2 cup servings, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) can coconut milk
5 ounces dark chocolate, I prefer mine to be sweet, not too bitter (Can use more)
2 tablespoons agave nectar
1/2 teaspoon vanilla essence
1 pinch cinnamon
1 pinch nutmeg

Steps:

- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon - don't process it yet! Just wait....
- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
- Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
* I am the world's foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can't even taste it!

Nutrition Facts : Calories 549.1, Fat 35.5, SaturatedFat 27.5, Sodium 45.9, Carbohydrate 65.8, Fiber 6.1, Sugar 53.8, Protein 5.8

Tips:

For a richer flavor, use dark chocolate with a cocoa content of 70% or higher.
Make sure the coconut milk is full-fat for the best flavor and texture.
If you don't have individual ramekins, you can bake the pots de crème in a 9x13 inch baking dish. Just adjust the baking time accordingly.
To make sure the pots de crème are set, insert a toothpick into the center. If it comes out clean, they are done.
Serve the pots de crème chilled, topped with whipped cream or shaved chocolate.

Conclusion:

Chocolate coconut pots de crème is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich chocolate flavor and creamy coconut texture, this dessert is sure to be a hit.